In my family, no Easter dinner table would be complete without Green Jello. Everyone seems to have a favorite recipe when it comes to Jello salads. This one is ours. We usually decorate the jello by putting a small glass bowl in the middle and filling it up with black olives. I know my parents will wonder why I didn’t take a picture with the olives in the middle of the Jello, I must admit that I did not have olives. I will fix that on Easter, I promise.
When you ready to un-mold your Jello, make sure you submerge the mold in warm water for a minute or so. I was way to quick with the submerge part that it tore my jello as I begun un-molding it. It still tasted great and that is all that matters sometimes.
- 1 lg package (8oz) cream cheese, softened
- 1 20oz can Crushed Pineapple
- 1 large box Lime Jello or 2 small boxes Sugar Free Lime Jello
- 1 cup milk, at room temperature
- Using a fine mesh strainer, strain the crushed pineapple into a 4 cup measuring cup. Using the back of a wooden spoon, press down on pineapple to release all the juice. Set pineapple aside. Add enough water to the measuring cup to equal 3 cups of liquid. (this will include the pineapple juice)
- In a medium-size sauce pan set over medium-high heat, add the liquid and bring to a boil. Add the jello to the liquid and stir around till Jello is dissolved. Set aside to cool.
- Meanwhile, place cream cheese and milk in a large mixing bowl. Using a hand mixer, mix until creamy. Add the drained crushed pineapple to cream cheese mixture. Stir till combined.
- Once the Jello is cooled down, add to the cream cheese/pineapple mixture and whisk to combine. Pour into desired mold and refrigerate for at least 6 hours, preferably overnight. Un-Mold and serve.